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This restaurant is one of Pattaya’s most historic and respected, spanning more than two decades. At the helm is chef Fredi Schaub who directs his brigade with verve and panache, ensuring that all dishes are meticulously prepared and presented.
Rating : 18/20
For a light fishy start order chunky pan-seared US scallops wrapped in salty Italian bacon and complemented with a creamy white wine sauce or sweet rock lobster pan-fried and served with fresh baby melon balls, a wasabi dip and herb dressing. For a soup option try the house parmesan cream soup for a velvety spoonful further highlighted by the addition of parma ham and the crisp parmesan basket the dish is served in. For mains, Australian angus fillet and sirloin steaks are much appreciated portions of juiciness, while slow-braised veal cheeks in a luscious port wine sauce is so meltingly tender you could eat them with a spoon. Rich treats are on offer for dessert with special praise for chocolate souffle with passion fruit sauce, coconut espuma and vanilla ice cream. The lounge bar provides a comfortable sofa zone where menus can be perused and dinner orders discussed and placed or gourmet snacks enjoyed.
Rating : 36/40
The walk-in wine cellar contains a magnificent assemblage of meticulously selected labels from the world’s best wine makers, with an eye to both quality and affordability.
Rating : 19/20
Rating : 17/20